Zucchini Cornbread Casserole

INGREDIENTS:

3 1/2 cups shredded zucchini, well drained

1 white onion, diced

16 ounces shredded cheddar cheese, divided

1 cup frozen corn, thawed

1 jalapeño, diced (remove seeds for less spice)

2 eggs

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ black pepper

1 (8.5 0z) box corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.

In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.

Slowly mix in the corn muffin mix until fully combined.

Transfer mixture to the prepared baking dish and top with remaining cheese.

Bake for 50-55 minutes or until cooked through the center and golden on top. Serve warm.